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Summertime Beer Picnic

(Issue 25)



Blackberry Cobbler


1 cup butter, divided in half
1 cup sugar
1 cup water
1-1/2 cups all-purpose flour
¼ teaspoon salt
2-1/4 teaspoons baking powder
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
½ teaspoon ground cinnamon, divided
2 tablespoons sugar, divided


Preheat the oven to 350°F.

Melt a ½-cup of the butter in the microwave. Pour into the bottom of a 10-inch round baking dish. (To make individual servings, divide the butter over 8 medium-sized ramekins.) Set aside.

Heat the sugar and water in a small saucepan over medium to medium-high heat until the sugar melts and the liquid is clear. Set aside.

Dice the remaining butter and add it, along with the flour, salt, and baking powder, to the bowl of a food processor. Pulse until the butter is cut into fine crumbs. Add the milk and pulse several times until the mixture comes together and the dough leaves the side of the bowl. Turn out onto a floured surface and knead three or four times. The dough will be buttery and smooth.

Divide the dough in half. Roll out one half to the size of the bottom of your baking dish. Place that half on the bottom of the butter-coated dish. 

Spread the berries evenly over the dough in the dish and sprinkle with ¼ teaspoon of cinnamon and 1 tablespoon of sugar.

Roll out the second half of the dough. Cut the dough into circles using several different sizes of round pastry cutters. Place the pastry circles in a decorative way over the berries. 

Carefully pour the sugar syrup over the dough and berries. Sprinkle the top with the remaining cinnamon and sugar.

Bake for 45 to 60 minutes, until the top crust is golden brown.


Remove from the oven, cool, and allow the juices to firm up in the refrigerator overnight.

Serves 8-10


Now that you’re armed with an unbeatable menu and pairing options that are both unique and classic, gather up your friends, find a sunny patch of grass, and enjoy the summer sun.

All photos by Sherry Dryja.